Sun-dried tomatoes in Provence – the easiest way to cook
How to properly dry tomatoes
If you want to prepare tomatoes for pizza, pies, and salads for the winter in an unusual and tasty way, it is best to dry them. There are many ways to do this, but they are not always successful for various reasons – the wrong temperature, too much oil, not enough spices, or vice versa.
Today, the FoodOboz editorial team shares with you the easiest and best way to make sun-dried tomatoes in Provence, which will be a great seasoning for many dishes.
Sun-dried tomatoes
Source: pixabay.com
Ingredients:
- Tomatoes – 1 kg
- Olive oil – 300 ml
- Garlic – 3 cloves
- Provencal herbs – to taste
- Dried rosemary – to taste
- A mixture of ground peppers – to taste
- Coarse sea salt – to taste
Method of preparation:
- Wash the tomatoes, cut them in half, remove the seeds, and place them on parchment to dry.
- In a bowl, mix all the dry spices, and salt, add chopped garlic, and mix thoroughly.
- Put the tomatoes on a parchment-lined baking sheet, sprinkle them with the spices, and add a little olive oil to each slice.
- Put them in the oven to dry for 4-6 hours at 100 C. Be sure to leave the oven door ajar.
- Put the finished tomatoes in pre-prepared sterile jars, on the bottom of which you can put garlic and, if desired, rosemary. Put the tomatoes on top and pour the oil so that it completely covers the vegetables, otherwise they may spoil.
- Cover with a lid and put them in a dark, cool place, preferably in the refrigerator, where they can be stored for up to 6 months.
Sun-dried tomatoes in oil
Source: pixabay.com
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